Quick, simple and easy, just what you need early in the morning when you can barely keep your eyes open and the kids are screaming ' IM HUNGRY". Scrambled eggs have a stigma that it takes forever to make and constant stirring. Nope this is a whip in the microwave and bobs your uncle.

Ingredients:

2 Eggs 2 Tablespoons Milksalt and pepper

Whisk eggs, milk, salt and pepper together. Microwave for 1 minute and 30 seconds stirring several times during cooking.Cover and let stand for 30 seconds to a 1 minute before serving. Eggs will look slightly wet, but will finish cooking upon standing.

What can you do with leftover mash i hear you say? What about little potato cakes which are crunchy on the outside and soft and flavorsome in the middle. These little gems are simple and delicious. You can add anything into them and that means anything leftover you need to use in your fridge. What about last nights roast chicken and veggies or even the lasagna you cooked up for lunch but have some left over. Create and be playful in the kitchen and enjoy it!

Method:In a large bowl stir together mash, cheese, spring onions, egg, ham and 3 Tablespoons flour. Divide mixture into 12 patties. Place remaining flour into a shallow dish, coat each patty in flour.Heat oil in a large saucepan over a medium heat. Fry the pancakes in batches until golden brown and crispy. Transfer to a paper towel lined dish and serve immediately.

A very chocolatey tart!! Not for the faint hearted! But that's ok! we need ALOT of chocolate somedays. From the gooey caramel to the crack of salt flakes, this is a winner. I took inspiration from donna hays chocolate tart but personally dark chocolate isn't my thing, so i used milk instead. I also added more milk chocolate because i like a tougher chocolate top. The salt flakes i use are maldon salt flakes, i use them for everything! Enjoy !

Ingredients:Tart case¼ cup cocoa powder1½ cups plain flour125g unsalted butter, chilled and cubed½ cup icing sugar3 egg yolks1 tablespoons iced waterSea salt flakes, for sprinklingSalted caramel1 cup cream50g unsalted butter1½ cups white sugar½ cup water1 teaspoon sea salt flakesChocolate250g milk chocolate, chopped½ cup creamMethod:To make the salted caramel, Place the cream and butter in a small saucepan over medium heat and bring to the boil. Remove from the heat and set aside. Place the sugar and water in a medium saucepan over low heat and cook, stirring, until the sugar is dissolved. Increase the heat to high. Bring to the boil and cook for 10–12 minutes, without stirring and the mixture is a deep caramel colour (keep an eye on it). Remove from the heat and add the salt and cream and butter mixture and whisk to combine. Return to the heat and cook for a further 2 minutes or until thickened slightly. Place the cocoa, flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolk. Add the iced water and process until the dough just comes together, Press into a greased loose bottom tin, trim the edges and refrigerate for 1.5 hours. Preheat oven to 180°C. Line the pastry case with non-stick baking paper, fill with baking weights and bake for 15 minutes. Remove the paper and weights and bake for a further 10 minutes or until the pastry is just cooked. Allow to cool in the tin. Spoon the salted caramel into the tart shell and refrigerate for a 2–3 hours or until set. To make the chocolate, place the chocolate and cream in a small saucepan over low heat and cook, stirring, until melted and smooth. Allow to stand for 10 minutes or until thickened slightly. Pour the chocolate mixture over the caramel and refrigerate for 1–2 hours or until set. Bring to room temperature and sprinkle with salt flakes to serve.

These Delicious Balls of risotto means little orange. I used arborio rice for my risotto as you need the grains to stick together when it's cooled. The filling i used was some leftover pulled pork, but you can use anything you like.

Method:Melt butter in a large saucepan. Add onion and garlic and cook over a low heat until soft. Heat the stock in a separate saucepan. Add the thyme and rice into the onion mixture and stir for 2 mins to star cooking rice. Add the wine an stir until it is absorbed. Add several ladles of stock, stirring continuously, once absorbed continue to add ladles of stock to just cover the rice. Continue until rice is creamy and cooked (around 20mins). Once rice is cooked stir in parmesan cheese, spread out onto a tray covered and leave to cool.

To make the arancini, roll a small amount of risotto into a ball the size of a walnut. Press a hole in the middle and place a small amount of filling. press risotto around filling to enclose it (you may need more rice). Repeat with the remaining rice. Once balls are formed, roll each in flour, cover with beaten eggs, coat in breadcrumbs.Heat enough oil in a deep fat fryer to cover the arancini. Heat to around 180'c, or until a piece of bread fries as soon as you put it in. Deep fryarancini for around 3-4mins or until golden brown. Drain in paper towel, you can serve hot or at room temp.

After having a taste of The Core Cider House's Apple Cider i had a think of what would compliment it. It was a sunday arvo when i cooked this and as you do every sunday! you have a roast. Nothing sounded better than a thick juicy pork belly cooking the the cider. ve paired it with a cauliflower puree (trying to get my daughter, and me! to try more veggies!!) Grilled pumpkin and a cider jus (Fancy name for cooking juice sauce)

Preheat oven to 180'c. Salt pork skin generously and place skin side up in a roasting pan (make sure pork fits snug). Pour all but 2 Tablespoons of the cider into the pan around the pork, you will use the remaining for the cauliflower puree. Make sure pork is fully submerged up to the layer of fat at the top if it isn't top up with water. Cover dish with al foil and cook in the oven for 45-50mins. Towards the end of the pork cooking add Cauliflower, the remaining 2T of cider and chicken stock into a medium saucepan. Bring to the boil, then turn to a simmer and cook cauliflower until it is tender when pressed between your fingers (this should take about 25mins). Once cauliflower is tender add it (and stock liquid) to a food processor and blitz until smooth.Once meat is cooked remove foil ( but keep the foil for the resting stage), turn up the heat on your oven to maximum and cook until crackling crisps up (keep an eye on this as it can happen quickly). Once crackling is to your liking bring meat out, drain remaining liquid into a saucepan for the juice and rest the pork on a board covered with foil to rest for 15-20mins.Grill pumpkin in a griddle frying pan to achieve griddle lines for around 3-4 mins on each side, set aside. To make sauce to the cider/pork cooking juices add mustard, cream and honey. reduce by half, then add cornflour mixture to thicken (add bit by bit of cornflour to get the thickness you like).Reheat the cauliflower puree if it has cooled down. Cut the rested pork into cubes. To arrange the plate spread a layer of puree top with pork, pumpkin an apple slices and drizzle with cider jus.

Pre-heat oven to 150'c. Lightly grease and line 2 trays with baking paper. In a medium bowl combine oats, flour, coconut and sugar. In a small saucepan add butter and golden syrup, stir over a low heat until combined. In a small jug combine water and bi-carb soda, stir into butter mixture. Pour butter mixture into dry ingredients and mix well. Roll tablespoons of mixture into balls. Arrange on trays 4 cm apart. Bake for 15-20 mins. Cool on trays for 5mins before serving.

In a food processor place the pine nut, basil and garlic. Process until finely chopped. With the motor running gradually add the oil in a steady stream until mixture is well combined. Season well with salt and pepper.

Note: Pesto may need more nuts or cheese to suit your taste. Keep Tasting and seasoning until you like it.

I found this recipe somewhere on the net and then added and changed bits to it to suit me. I found it needed the currents and a bit of sugar. but you can opt them out if you wish or change the jam and fruit to whatever suits you.

Method:Grease a 12cm x 22cm medium loaf pan. Line base and sides with baking paper, extending paper 4cm above edges of pan.Place flour, baking powder,sugar and butter in a food processor. Process until combined. Add egg and milk. Process until mixture comes together to form a soft and sticky dough. Turn dough out onto a floured surface. Dust lightly with flour. Roll out to form a 20cm x 40cm rectangle. Spread with jam. Sprinkle with currents starting from one short side, roll up dough to enclose filling. Place seam-side down in prepared pan. Brush with extra milk. Cook in a moderate oven (180C) for about 45 minutes, or until browned and cooked through. Stand in pan for about 5 minutes before lifting out onto a wire rack to cool. Serve loaf warm or cold and cut into thick slices.

Preheat oven to 200'c. Line a muffin tray with muffin cases (otherwise grease well).Sift flour into a medium bowl, add cheese, parsley and bacon. In a small bowl mix egg and milk together. Add wet ingredients to dry ingredients and combine. Place mixture into muffin cases and bake for 20-25mins. Serve hot or cold.

Preheat oven to 160'c. Lightly grease 2 oven trays and line with baking paper. In a large bowl beat butter, icing sugar and vanilla essence until light and creamy. Gradually stir in sifted flour and custard powder and mix until a soft dough. Use your hands to roll balls about the size of a ping pong ball and place onto tray 2cm apart. Using a fork dipped in icing sugar gently push the dough down to flatten slightly. Bake for 12-15mins until firm to touch. Remove from oven and let cool on tray for 5mins before moving to a cooling rack to cool completely.

For buttercream beat butter and sugar until light and creamy. Add essence and colouring. Sandwich in between biscuits. Serve.